Summary
T his recipe, brimming with decadence, creatively binds cannabis infusion with the classic crème brûlée. You start by decarboxylating the cannabis for THC/CBD activation, which is later combined with heavy cream and orange zest for a flavor-infused blend. The custard-cream fusion transforms into the core of this dessert, delightfully set to chill before receiving its signature caramelized sugar crust. The final touch of warmth from torching adds a crunchy contrast to the cool custard. Enriching the recipe, the orange-cannabis hint refines this classic dessert experience. As with cannabis-based edibles, portion control and mindful savoring are key for delight and safety. A gentle reminder: reheating may be required if the infused cream cools down too much, and be careful while incorporating hot cream into the egg mixture to prevent any untimely cooking of eggs.
Ingredients
2 cups heavy cream
2 tablespoons cannabis (finely ground)
1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
Zest of 1 orange
5 large egg yolks
½ cup granulated sugar, plus more for the caramelized top
Hot water, for the water bath
Steps
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Infusing the Cream: Start by decarboxylating the cannabis to activate the THC/CBD. Spread the cannabis on a baking sheet and bake at 245°F (118°C) for 30-40 minutes, stirring occasionally. Combine the heavy cream, decarboxylated cannabis, and orange zest in a saucepan. Heat the mixture over low heat until it's warm but not boiling. Remove from heat, cover, and let steep for 1 hour to infuse the flavors. Strain through a fine mesh sieve or cheesecloth to remove the solids. Reheat the infused cream gently if it has cooled down too much.
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Preparing the Custard: Preheat your oven to 325°F (163°C). In a bowl, whisk together the egg yolks and ½ cup of granulated sugar until well combined and slightly thickened. If using a vanilla bean, scrape the seeds from the vanilla bean into the cream. Alternatively, add the vanilla extract to the cream. Slowly whisk the warm, infused cream into the egg yolk mixture, taking care not to add it too quickly to avoid cooking the eggs. Skim off any foam or bubbles from the top.
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Baking the Crème Brûlée: Pour the custard mixture into ramekins, filling them about three-quarters full. Place the ramekins in a large baking dish and pour hot water into the dish until it comes halfway up the sides of the ramekins. This water bath helps to cook the custard gently and evenly. Bake for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center. Remove from the oven and water bath, then chill in the refrigerator for at least 2 hours, or until firm.
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Caramelizing the Sugar Top: Sprinkle a thin, even layer of granulated sugar over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar until it's golden brown and forms a hard shell. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
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Serve the crème brûlée immediately after caramelizing the sugar to enjoy the contrast between the warm, crispy top and the cool, creamy custard. The hint of orange and cannabis adds a sophisticated twist to this classic dessert.
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Enjoy Responsibly: As with all cannabis-infused edibles, start with a small portion to gauge its effects. The delicate balance of flavors and the inclusion of cannabis make this dessert not only a treat for the palate but also an experience to be savored mindfully.